I love a good weekend breakfast. Everyone at our house loves a good weekend breakfast. So last weekend, I made a big breakfast. Within a week of coming across this recipe I made it. It did not disappoint. In fact the husband declared it his favorite breakfast. I did have to switch to a bigger pan since I realized that with rising my original pan was going to be a big mess.
- 1 can of buttermilk biscuits (8 count)
- 1 pound of any breakfast sausage roll (browned, drained, and cooled)
- 1 cup shredded mozzarella cheese
- 1 cup of shredded cheddar cheese
- 6 eggs, beaten
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.
Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.
Sprinkle with sausage and cheese.
Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
Bake 30 minutes or until set (A knife should come out clean when inserted in the center).
Let stand for 5 minutes before cutting into squares; serve warm. Enjoy!
**To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)**